Spicy Korean Chicken Meatballs

Spicy Korean Chicken Meatballs are healthy yet full of flavor with garlic, ginger and gochujang paste. They are easy to make, versatile, reheat and freeze well.

Meatballs are a staple protein in our house. Besides being delicious, they are easy to make, versatile, reheat and freeze well. This means you can make a big ole’ batch, eat some freshly made meatballs and then save the rest for later. I normally cook a double batch of these meatballs so I can make a few freezer meals. While the meatballs s are cooking, I make a batch of brown rice. Then, I freeze individual servings for weeknights when I don’t have time to cook.

These meatballs are extremely versatile. I use these in lettuce wraps, over noodles or served with a whole grain to make a Buddha bowl. They also make a tasty sandwich on a fresh baguette with some shredded carrots, cilantro, and red onions. You can make a large batch of these meatballs, change up how they are served and you won’t get tired of eating them. If these meatballs did the dishes you might want to marry them. Yes, they are that amazing.

If you follow me on Instagram and watch my stories, you know I’ve been working on this recipe for a while. It took a few test runs to get these spicy Korean chicken meatballs just right. Originally, I was using pre-ground meat (which is still good) but by using my food processor to grind the meat and blend the ingredients, I think the meatballs have a better texture and flavor. Also, I have control over the chicken I use, which is half breast and half thigh meat.

The key ingredient in this recipe is gochujang paste. Gochujang paste is also called chili paste. It is a savory, sweet, and spicy condiment. Chili powder, glutinous rice, fermented soybean powder, barley malt powder, and salt are fermented giving it a unique flavor. If you can not find gochujang paste in your store, you can substitute sriracha mixed with soy sauce and splash of balsamic vinegar. See the recipe for further details.